| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups, Oz | 1 | Servings | ||
INGREDIENTS
| 1 | Small possum or bandicoot* | |
| 2 | l | Water |
| 1 | ts | Salt |
| 1 | Tin corn* | |
| Any other vegies desired | ||
| 1 | pn | Celery leaves |
| 1 | pn | Parsley |
| Flour or gravox* to thicken | ||
| Fried bread,1 slice per serv |
INSTRUCTIONS
Skin and clean possum or bandicoot, then quarter the animal*. Place it in a large pot or camp oven along with water and salt. Cover and simmer gently for 3 or 4 hours. (Tough little devils apparently.) Add vegetables and simmer for another 1 1/2 hours (Still tough. Even the vegies are resisting being associated with this.) Strain soup through a large holed colander when meat has left bone and remove bones, especially small ones. Return soup to the pot and add parsley and celery leaves. Thicken with a little flour or gravox. Cut fried bread into 1 inch squares and serve soup over toast,boiling hot. * For those of you that haven't met a bandicoot, it is something between a possum and a raccoon, sort of, I think, maybe. *Video tape this please. I have no idea how to do it. Also, for this recipe, "first you have to catch a possum or bandicoot", but then that's another story. *Tin of corn? Well a can I guess, 16 oz. *Now, when you boil this meat for 5 1/2 hours, strain it and throw it away, it does make me wonder what the critter adds to the recipe. *Gravox is a meat concentrate seasoning I think. The dish must be need some flavor. *Fry the bread any way you want to. No hints given. It could be toast, buttered bread that is fried in a pan, or maybe deep fried in some fashion. *All things considered, a brick or stone would be an alternative if you don't happen to have a possum or bandicoot available. Source: Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230 3 Typos and comments* by : Gerry Nolan "If at first you don't succeed, destroy all evidence that you even tried." Posted to MealMaster Recipes List, Digest #160 Date: Sun, 2 Jun 1996 15:10:50 -0400 From: GNolan554@aol.com
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